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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General

Brewed in the North - A History of Labatt's (Hardcover): Matthew J. Bellamy Brewed in the North - A History of Labatt's (Hardcover)
Matthew J. Bellamy
R786 R714 Discovery Miles 7 140 Save R72 (9%) Ships in 7 - 11 working days

For decades, the name Labatt was synonymous with beer in Canada, but no longer. Brewed in the North traces the birth, growth, and demise of one of the nation's oldest and most successful breweries. Opening a window into Canada's complicated relationship with beer, Matthew Bellamy examines the strategic decisions taken by a long line of Labatt family members and professional managers from the 1840s, when John Kinder Labatt entered the business of brewing in the Upper Canadian town of London, to the globalization of the industry in the 1990s. Spotlighting the challenges involved as Labatt executives adjusted to external shocks - the advent of the railway, Prohibition, war, the Great Depression, new forms of competition, and free trade - Bellamy offers a case study of success and failure in business. Through Labatt's lively history from 1847 to 1995, this book explores the wider spirit of Canadian capitalism, the interplay between the state's moral economy and enterprise, and the difficulties of creating popular beer brands in a country that is regionally, linguistically, and culturally diverse. A comprehensive look at one of the industry's most iconic firms, Brewed in the North sheds light on what it takes to succeed in the business of Canadian brewing.

Becoming the World's Biggest Brewer - Artois, Piedboeuf, and Interbrew (1880-2000) (Hardcover): Kenneth Bertrams, Julien... Becoming the World's Biggest Brewer - Artois, Piedboeuf, and Interbrew (1880-2000) (Hardcover)
Kenneth Bertrams, Julien Del Marmol, Sander Geerts, Eline Poelmans
R2,223 Discovery Miles 22 230 Ships in 10 - 15 working days

AB InBev is today's uncontested world leader of the beer market. It represents over 20% of global beer sales, with more than 450 million hectolitre a year flowing all around the world. Its Belgian predecessor, Interbrew, was a success story stemming from the 1971 secret merger of the country's two leading brewers: Artois and Piedboeuf. Based on material originating from company and private archives as well as interviews with managers and key family actors, this is the first study to explore the history of the company through the nineteenth and twentieth centuries. The story starts in the mid-nineteenth century with the scientific breakthroughs that revolutionised the beer industry and allowed both Artois and Piedboeuf to prosper in a local environment. Instrumental in this respect were the respective families and their successive heirs in stabilizing and developing their firms. Despite the intense difficulties of two world wars in the decades to follow, they emerged stronger than ever and through the 1960s became undisputed leaders in the national market. Then, in an unprecedented move, Artois and Piedboeuf secretly merged their shareholding in 1971, though keeping their operations separate until 1987 when they openly and operationally merged to become Interbrew. Throughout their histories Artois, Piedboeuf, and their successor companies have kept a controlling family ownership. This book provides a unique insight into the complex history of these three family breweries and their path to becoming a prominent global company, and the growth and consolidation of the beer market through the nineteenth and twentieth centuries.

The Social Psychology of Food (Paperback, Ed): Mark Conner, Christopher Armitage The Social Psychology of Food (Paperback, Ed)
Mark Conner, Christopher Armitage
R800 Discovery Miles 8 000 Ships in 10 - 15 working days

* How can we understand food choice?
* What factors influence dietary change and weight control?
* How does stress influence eating?
* In what ways are foods used to present ourselves to others?
Food is central to the lives of all, and has for centuries been celebrated in art, poetry and song. More recently, media interest has focused public attention on the food we eat, and its influence on physical health and mental well-being. However, it is only in the past couple of decades that social scientists and social psychologists in particular have paid significant attention to the important topic of food. The Social Psychology of Food reviews this research from the perspective of social psychology.
Key issues are addressed such as the role of various factors in food choice, the process of dietary change, the role of food in weight control and disorders of eating, stress and eating, food and self-presentation. Social psychological concepts are used as ways of explaining and understanding each of these domains of food research. The selective and in-depth coverage of the book is designed to demonstrate what social psychology has contibuted to the field, and to provide an essential text for students and researchers in psychology and trainee professionals in health.

The Market Preparation of Carolina Rice - An Illustrated History of Innovations in the Lowcountry Rice Kingdom (Hardcover):... The Market Preparation of Carolina Rice - An Illustrated History of Innovations in the Lowcountry Rice Kingdom (Hardcover)
Richard Dwight Porcher Jr.
R1,693 R1,219 Discovery Miles 12 190 Save R474 (28%) Ships in 10 - 15 working days

Richard Dwight Porcher, Jr., eminent field biologist and lowcountry South Carolina native, has brought all of his skills as a botanist, historian, photographer, and conservationist to bear in a multidisciplinary study of the rice industry in South Carolina from its beginnings in the 1670s to its demise in the twentieth century. Using the tools of the geographer, civil engineer, draftsman and close readings of many primary and secondary sources on the history of rice culture in the colony and state, Porcher and coauthor William Robert Judd have amassed a great body of previously unknown information on rice history.


Detailed illustrations and descriptions of the implements and machines featuring technology used to prepare Carolina rice for overseas markets, The Market Preparation of Carolina Rice includes 161 illustrations, most of them meticulously hand-drafted by Judd expressly for this edition. The book begins with the preindustrial implements and techniques used by African and African American slaves and workers in the late 1600s and early 1700s and concludes with the water- and steam-powered machines that drove rice threshing and milling until the end of the industry in 1911. In great detail the authors reveal the immense, continually evolving technological innovations of an agricultural industry that spanned the Industrial Revolution and much of the history of the colony and state.


With this rich body of knowledge in hand, Porcher stands at odds with theories held by most historians of rice culture who generally assert that the plantation culture of rice was in unrecoverable decline as the South hastened to civil war. Porcher believes that decline was retarded by continuous technological innovation and increasing investment in land, labor, and mechanization as local planters sought to sustain profits in a globally expanding market. Porcher asserts that the post-Civil War loss of slave labor and destruction of infrastructure, a series of hurricanes, competition from rice grown in the American Southwest starting in 1880, and financial restraints that led to the cessation of rice culture in lowcountry South Carolina, North Carolina, and Georgia. Impoverished and unable to adapt to new technologies and market demands, rice planters left the commercial rice enterprise to others.

Pacific Northwest Cheese - A History (Paperback): Tami Parr Pacific Northwest Cheese - A History (Paperback)
Tami Parr
R612 R579 Discovery Miles 5 790 Save R33 (5%) Ships in 10 - 15 working days

In this rich and engaging history, Tami Parr shows how regional cheesemaking found its way back to the farm. It's a lively story that begins with the first fur traders in the Pacific Northwest and ends with modern-day small farmers in Oregon, Washington, and Idaho.
For years, farmers in the Pacific Northwest made and sold cheese to support themselves, but over time the craft of cheesemaking became a profitable industry and production was consolidated into larger companies and cooperatives. Eventually, few individual cheesemakers were left in the region. In the late sixties and early seventies, influenced by the counterculture and back-to-the-land movements, the number of small farms and cheesemakers began to grow, initiating an artisan cheese renaissance that continues today.
Along with documenting the history of cheese in the region, Parr reveals some of the Pacific Northwest's untold cheese stories: the fresh cheese made on the Oregon Trail, the region's thriving blue cheese and regional swiss cheese makers, and the rise of goat's milk and goat's milk cheese (not the modern phenomenon many assume it to be).

Manual on Postharvest Handling of Mediterranean Tree Fruits and Nuts (Paperback): Carlos Crisosto, Gayle M. Crisosto Manual on Postharvest Handling of Mediterranean Tree Fruits and Nuts (Paperback)
Carlos Crisosto, Gayle M. Crisosto; Contributions by Cristina Besada, Reinaldo Campos-Vargas, Giancarlo Colelli, …
R1,123 Discovery Miles 11 230 Ships in 10 - 15 working days

Postharvest is an important element of getting fresh, high-quality fruit to the consumer and technological advances continue to outpace infrastructure. This book provides valuable, up-to-date information on postharvest handling of seven fruit and nut crops: almond, fig, peach, persimmon, pistachio, pomegranate and table grape. These crops are of particular importance in the Mediterranean region, but also to those countries that export and import these crops, where intensive economic resources are dedicated to developing information to understand and solve their postharvest problems. Written by a team of internationally-recognized postharvest experts, this manual collates and verifies essential, but often difficult to access, information on these important crops, that is pertinent to the world's agricultural economy and affects agricultural communities. The book: Covers relevant postharvest topics for each crop across harvesting, packing, shipping and retail postharvest phases. Has an emphasis on knowledge useful to solve current worldwide industry problems. Includes practical recommendations. Makes available for the first time in English information previously published in other languages. Includes up-to-date references and high-quality photos that make it an excellent resource for postharvest educators and students. This is a must-have manual for growers and commodity handlers, cold storage managers, transportation personnel, produce managers and retail handlers, researchers, or anyone in the food chain that packs, transports, stores and sells these fruits and nuts.

Plunkett's Food Industry Almanac 2019 (Paperback): Jack W Plunkett Plunkett's Food Industry Almanac 2019 (Paperback)
Jack W Plunkett
R8,757 Discovery Miles 87 570 Ships in 7 - 11 working days

The food industry is among the most competitive and globally-linked of all business sectors. Plunkett's Food Industry Almanac will be your guide to the entire food business, from production, to distribution, to retailing. This exciting new book covers everything you need to know about the food, beverage and tobacco industry, including: Analysis of major trends and markets; historical statistics and tables; major food producers such as Kraft and Frito Lay; retailers of all types, from convenience store operators to giant supermarket chains; emerging technologies including genetically-engineered (GM) foods; giant distributors such as Sysco; beverage companies such as Coca-Cola; wine, liquor and beer producers; tobacco, candy and gum; and much more. We discuss trends in food commodities demand, agricultural biotechnology, imports and exports, as well as growing demand in China and other emerging markets. This book includes statistical tables, industry contacts and indexes. The corporate section includes our proprietary, in-depth profiles of 450 leading companies, public and private, in all facets of the industry. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.

How Behavioral Time Method Raises Efficiency And - Consumption (Paperback): Johnny,C.H. LOK How Behavioral Time Method Raises Efficiency And - Consumption (Paperback)
Johnny,C.H. LOK
R4,008 R3,663 Discovery Miles 36 630 Save R345 (9%) Ships in 7 - 11 working days
How Behavioral Time Method Raises - Efficiency And Consumption (Paperback): Johnny,C.H. LOK How Behavioral Time Method Raises - Efficiency And Consumption (Paperback)
Johnny,C.H. LOK
R4,072 R3,730 Discovery Miles 37 300 Save R342 (8%) Ships in 7 - 11 working days
How Behavioral Time Method Raises - Time Pressure Consumption And Efficiency (Paperback): Johnny,C.H. LOK How Behavioral Time Method Raises - Time Pressure Consumption And Efficiency (Paperback)
Johnny,C.H. LOK
R3,439 R3,151 Discovery Miles 31 510 Save R288 (8%) Ships in 7 - 11 working days
How Behavioral Time Method Explains And Predicts - Organization And Consumer Behavior (Paperback): Johnny,C.H. LOK How Behavioral Time Method Explains And Predicts - Organization And Consumer Behavior (Paperback)
Johnny,C.H. LOK
R3,827 R3,502 Discovery Miles 35 020 Save R325 (8%) Ships in 7 - 11 working days
How Behavioral Time Method Explains And Predicts - Organization And Consumer Behavior (Paperback): Johnny,C.H. LOK How Behavioral Time Method Explains And Predicts - Organization And Consumer Behavior (Paperback)
Johnny,C.H. LOK
R1,740 R1,623 Discovery Miles 16 230 Save R117 (7%) Ships in 7 - 11 working days
La ciencia de las normas alimentarias - El camino del 39. al 40. periodo de sesiones de la Comision del Codex Alimentarius... La ciencia de las normas alimentarias - El camino del 39. al 40. periodo de sesiones de la Comision del Codex Alimentarius (Spanish, Paperback)
Food and Agriculture Organization of the United Nations
R705 R598 Discovery Miles 5 980 Save R107 (15%) Ships in 10 - 15 working days

Esta publicacion presenta los pasos dados por el Codex Alimentarius desde julio de 2016 hasta julio de 2017 en el camino hacia la inocuidad y la calidad de los alimentos para todos. Bajo la Comision del Codex Alimentarius (CAC), ogano rector del "Codigo Alimentario", los diferentes comites se reunieron a lo largo del ano para actualizar las normas, directrices y codigos de practicas alimentarias internacionales.

Kosher - Private Regulation in the Age of Industrial Food (Hardcover): Timothy D. Lytton Kosher - Private Regulation in the Age of Industrial Food (Hardcover)
Timothy D. Lytton
R972 Discovery Miles 9 720 Ships in 10 - 15 working days

Generating over $12 billion in annual sales, kosher food is big business. It is also an unheralded story of successful private-sector regulation in an era of growing public concern over the government's ability to ensure food safety. Kosher uncovers how independent certification agencies rescued American kosher supervision from fraud and corruption and turned it into a model of nongovernmental administration. Currently, a network of over three hundred private certifiers ensures the kosher status of food for over twelve million Americans, of whom only eight percent are religious Jews. But the system was not always so reliable. At the turn of the twentieth century, kosher meat production in the United States was notorious for scandals involving price-fixing, racketeering, and even murder. Reform finally came with the rise of independent kosher certification agencies which established uniform industry standards, rigorous professional training, and institutional checks and balances to prevent mistakes and misconduct. In overcoming many of the problems of insufficient resources and weak enforcement that hamper the government, private kosher certification holds important lessons for improving food regulation, Timothy Lytton argues. He views the popularity of kosher food as a response to a more general cultural anxiety about industrialization of the food supply. Like organic and locavore enthusiasts, a growing number of consumers see in rabbinic supervision a way to personalize today's vastly complex, globalized system of food production.

Milk and milk products (Paperback, 2nd ed): Codex Alimentarius Commission, Food and Agriculture Organization, World Health... Milk and milk products (Paperback, 2nd ed)
Codex Alimentarius Commission, Food and Agriculture Organization, World Health Organization
R766 R654 Discovery Miles 6 540 Save R112 (15%) Ships in 10 - 15 working days

This volume includes Codex standards on milk, milk powders, condensed milks, creams, butter and all sorts of cheeses, and other related texts such as the Code of Hygienic Practice for Milk and Milk Products, published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This second edition includes all texts adopted by the Codex Alimentarius Commission up to 2011. Also published in French and Spanish.

Be a Better F.cking Waiter - A Simple Guide to Waiting F.cking Tables (Paperback): J S Kohout Be a Better F.cking Waiter - A Simple Guide to Waiting F.cking Tables (Paperback)
J S Kohout
R199 Discovery Miles 1 990 Ships in 7 - 11 working days
Grinding It Out - The Making Of Mcdonalds (Paperback): Ray Kroc Grinding It Out - The Making Of Mcdonalds (Paperback)
Ray Kroc
R192 R158 Discovery Miles 1 580 Save R34 (18%) Ships in 7 - 11 working days

Few entrepreneurs can claim to have actually changed the way we live, but Ray Kroc is one of them. His revolutions in food service automation, franchising, shared national training and advertising have earned him a place beside the men who founded not merely businesses but entire new industries. But even more interesting than Ray Kroc the business legend is Ray Kroc the man. Not your typical self-made tycoon, Kroc was 52 when he met the McDonald brothers and opened his first franchise.

Food Security Communications Toolkit (Paperback): Food and Agriculture Organization of the United Nations Food Security Communications Toolkit (Paperback)
Food and Agriculture Organization of the United Nations
R1,875 R1,525 Discovery Miles 15 250 Save R350 (19%) Ships in 10 - 15 working days

Food security professionals increasing realise that they must use communications strategically for their work to have a maximum impact. While most organisations have invested heavily in food security analysis and research, many still need to enhance their communications to ensure their findings reach their intended users and action is taken. This toolkit is geared to helping food security professionals develop a communication strategy and communicate more effectively with their target audiences. Specific sections of the toolkit focus on policy makers and the media, because of the important role they play in implementing and influencing food security policies. While aimed at professionals working in food security related fields, the lessons in this toolkit can easily be applied to many other fields. Includes a CD-ROM.

Logarithm Paper - Log Graph Book 60 Pages Can Plot Clearly Understand Log Cycle Scale Plot for Student or Thermal Process... Logarithm Paper - Log Graph Book 60 Pages Can Plot Clearly Understand Log Cycle Scale Plot for Student or Thermal Process Canned Retort (Paperback)
Thermal Canned
R163 Discovery Miles 1 630 Ships in 7 - 11 working days
Line Fishing - Papers of the Conference Held in Connection with the Great International Fisheries Exhibition (Paperback): C M... Line Fishing - Papers of the Conference Held in Connection with the Great International Fisheries Exhibition (Paperback)
C M Mundahl
R270 Discovery Miles 2 700 Ships in 7 - 11 working days
Sacred Cow, Mad Cow - A History of Food Fears (Hardcover, American ed): Madeleine Ferrieres Sacred Cow, Mad Cow - A History of Food Fears (Hardcover, American ed)
Madeleine Ferrieres; Translated by Jody Gladding
R917 R806 Discovery Miles 8 060 Save R111 (12%) Ships in 10 - 15 working days

Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferri?res traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices.

Flour from human bones and p?t? from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferri?res considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferri?res recounts the development of safety methods that became the Western model for fighting animal diseases.

Ferri?res discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for the poor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferri?res tells us how our decisions about what "not" to eat reflect who we are.

Food Poisoning, Policy and Politics - Corned Beef and Typhoid in Britain in the 1960s (Hardcover): David F. Smith, H.Lesley... Food Poisoning, Policy and Politics - Corned Beef and Typhoid in Britain in the 1960s (Hardcover)
David F. Smith, H.Lesley Diack, T. Hugh Pennington
R1,699 Discovery Miles 16 990 Ships in 10 - 15 working days

The problem of food poisoning and food-borne infections is currently one of vigorous debate, highlighted since the 1980s by numerous outbreaks and scares involving salmonella in lettuce and eggs, listeria in cheese, the links between vCJD and BSE, E.Coli 0157 in cooked meats, and foot and mouth disease. Yet, as this book shows, the various issues involved were important as early as 1963/4, when there were serious typhoid outbreaks in Harlow, South Shields, Bedford, and Aberdeen, traced to contaminated corned beef imported from Argentina. Based upon extensive research, using archives which have only recently become available, private papers, and interviews as well as secondary literature, the book analyses the course of the outbreak and looks at the responses of politicians, officials, health professionals, business interests, the media and the public. It also considers the difficult issue of the weighing of food safety against international trade and other business and economic interests; conflicts between government departments; rivalry between professionals such as doctors and veterinarians; the effects upon and influence of victims and local communities; and the conduct of and responses to an official enquiry. Overall, it draws out generic lessons for how such epidemics should be handled, adding an historical perspective to contemporary debates.

Takeaway Food Packaging Now (Hardcover): Yvett Arzate Gomez Takeaway Food Packaging Now (Hardcover)
Yvett Arzate Gomez
R771 R641 Discovery Miles 6 410 Save R130 (17%) Ships in 10 - 15 working days

As our lives speed up, our relationship with food changes. Choice of meal depends on convenience, quality, and presentation - this book focusses on the latter. With every passing year, the strength of takeaway food packaging design becomes stronger, particularly with the increased popularity and ease of ordering food online as well as eating on the go. As a branch of graphic design, the essence of this packaging is to grab the potential customer's attention and identify a brand. Packaging design can make a big difference in the sales of a product, since it not only works to inform the consumer, but also provoke a feeling or reaction, communicate emotion, and even respond to any given desire. Good packaging is attractive and can impress people with its creativity and it is a way for the customer to express their identity. It offers a fabulous opportunity for companies to communicate with consumers and it is a powerful marketing tool that can make brands instantly recognisable around the world. This comprehensive full-colour guide explores current global trends in takeaway food packaging design driven by a broad range of high calibre designers, including big global players and fast-food giants, and boutique brands. This book provides useful detail on a wide assortment of materials used, recyclability and sustainability, and functionality; all essential components in regard to overall customer appeal. No other advertising medium is as close to the consumer as takeaway food packaging is - it is literally in their hands. AUTHOR: Yvett Arzate Gomez was born on July 29, 1984 in Guerrero, Mexico. She studied graphic design at the University of Monterrey (UDEM) where she graduated with multiple honours. She started working as a freelance designer for independent brands, until she decided to create her own business. At Nomada Design Studio, she continues to develop projects for independent, transnational, and renowned brands. She is experienced in designing packaging for food, including takeaways and even frozen food. Publishing credits include blog articles and several books. SELLING POINTS: * Focuses on a rapidly growing market * Contains beautiful packaging patterns and advertising concepts, all illustrated in colour * Both aesthetically pleasing for the casual reader, and useful as a reference for designers and students 300 colour illustrations

Consumer Taste Preference in Gin - 2018 Report for Distillers and Spirit Creators (Paperback): Aaron J. Knoll Consumer Taste Preference in Gin - 2018 Report for Distillers and Spirit Creators (Paperback)
Aaron J. Knoll
R881 R831 Discovery Miles 8 310 Save R50 (6%) Ships in 7 - 11 working days
Plant Food Allergens (Hardcover): E. N. Clare Mills, Peter R. Shewry Plant Food Allergens (Hardcover)
E. N. Clare Mills, Peter R. Shewry
R4,442 R4,172 Discovery Miles 41 720 Save R270 (6%) Ships in 10 - 15 working days

"Plant Food Allergens is concerned with a paradox of immense, potentially life-threatening significance to about 1 in 100 adults and 1 in 10 children. The paradox is that certain nutritious proteins from wholesome foods can act as if the were harmful, sometimes deadly poisons, to these people who possess an allergy to them. In order to study the complex problems of food allergy a EU funded network, called PROTALL was set up, bringing together a wide range of clinicians and scientists. This important book is largely based on the outcome of its investigations."


"Written by over 30 acknowledged experts and carefully edited by Dr Clare Mills and Professor Peter Shewry, themselves well known internationally; this important work covers all major aspects of the subject. Commencing with introductory chapters, the comprehensive contents of Plant Food Allergens includes details of the major allergens including: plant lipid transfer proteins, the 2S albumin proteins, the cereal a-amylase/trypsin family, latex and plant chitinases, profilins, bet v 1-homologous allergens and plant seed globulins. The book concludes with important chapters on the assessment of the allergenicity of novel and GM foods, and the monitoring of and technological effects on allergenicity of proteins in the food industry. "


"Plant Food Allergens is an essential purchase for a wide range of scientists and clinicians including plant and agricultural scientists, chemists, allergy specialists, food scientists and technologists, pharmacologists, physiologists and nutritionists. Libraries in all research establishments and universities researching and teaching these subjects will need copies of this important book on their shelves"


"Dr Clare Mills is based at The Institute of Food Research, Norwich, UK.
""Professor Peter Shewry is based at Rothamsted Research, Harpenden, UK."

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